butternut squash tacos with jalapeño ranch
The crunchy butternut squash pieces in this taco recipe are to die for, and even more delicious when paired with a creamy jalapeño ranch!
Servings 12 tacos
Ingredients
jalapeño ranch
- ¾ C vegan mayonnaise
- 1 tablespoon pickled jalapeños in brine (include brine)
- juice of ½ a lime
- 1 teaspoon onion powder
- ½ teaspoon dill
butternut squash
- 1 butternut squash
- 1 ½ C multigrain or panko bread crumbs
- 1 C unsweetened nondairy milk
- ¾ C all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon sea salt
- ½ teaspoon cumin
- 3 C vegetable oil, for frying
Instructions
- Place the ingredients for the jalapeño ranch in a blender and combine until smooth. Pour into a jar and refrigerate until ready to serve the tacos.
- Heat your vegetable oil in a heavy flat-bottomed pot until it reaches 375°F.
- Meanwhile, cut the butternut squash in half lengthwise and scoop out the inside seeds and pulp. Peel the skin and tough outer edge off the outsides of the butternut squash. Dice into small pieces approximately 1-inch in size.
- In a bowl, mix together bread crumbs with garlic powder, chipotle chili, sea salt, and cumin. Pour nondairy milk into another bowl. In a third bowl, coat the diced pieces of squash in all-purpose flour until well coated.
- Take a few floured pieces and submerge in the nondairy milk. From there, take each piece and cover in bread crumbs. You can set them all aside on a plate battered while your oil heats.
- Place pieces of battered butternut squash in the hot oil and fry for 1 ½ to 2 minutes. Flip pieces half way through if necessary. Remove from the oil with a slotted fryer spoon once a deep golden brown color is achieved, and set the pieces on paper towel to absorb excess oil. Continue frying in batches until all the pieces are cooked.
- The tacos pictured here are served with thinly sliced red pepper, diced avocado, and sunflower sprouts, plus extra lime juice.
